Confetti Ambrosia Jam

Buster's friend's Note:

Was getting desperate to finish using up the lovely little green pears I was given & made several recipes from Zaar. I loved the color and flavor composition of Pear Amber Jam but it is so sweet it made my teeth ache. After making Pear Jam I realized I could increase the lemon juice & use no-sugar pectin. Since Amy's recipe reminded me of ambrosia I decided to add the coconut shreds & am very pleased with the results - translucent shavings of pear & orange with bright pink flecks of cherry in a nicely set brilliant coral jam - and not too sweet. I used the slicing blade on my Cuisinart to cut the peeled pears & whole orange & scissor snipped the cherries.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Yield: 9 1/2 pints

• 3 cups unbleached cane sugar
• ½ cup lemon juice , bottled
• 3 cups pears , peeled & thinly sliced
• 1 orange , thinly sliced (I used a navel)
• 1 cup crushed pineapple
• ½ cup flaked coconut
• ½ cup maraschino cherry , thinly sliced (with juice to fill 1/2 cup after cherries are in measuring cup)
• 1 ¾ ounces pectin , powder, no-sugar (I use Ball)

Directions:

1. Measure 3 cups of sugar & set to one side near stove.
2. Put 1/2 lemon juice in non-reactive 4 quart pot. Slice pears as thinly as possible, putting them into lemon juice ASAP to minimize browning. Slice quartered orange as thinly as possible, discarding pieces that are only rind without pulp attached. Goal for the slices is wafer-thin.
3. Add pineapple, coconut shreds & sliced cherries to pot.
4. Stir in the pectin, mix well without tearing up orange shreds. Let sit 5 minutes. Boil to hard boil that can't be stirred down & boil one minute.
5. Add sugar all at once & stir well to incorporate. Bring to hard boil & boil 4 minutes.
6. Ladle into hot sterilized 1/2 pint jars, place on lids & rings & hot water bath process 10 minutes.